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Ingredientes
- 275 ml bechamel sauce (made with 40 g of butter 25g flour and 275 ml lowfat milk infused with a bayleaf a few peppercorns a healthy pinch of mace a garlic clove and a little carrot and celery)
- 2 med potatoes(approx 275-300 g)
- 1 x salt (see recipe)
- 1 lrg onion finely minced
- 50 gm butter
- 1 x salt and freshly milled black pepper
- 275 ml white sauce (made with 25g butter 20 g flour and 275 ml lowfat milk)
- 1 Tbsp. cream
- 25 gm parsley stalks
- 2 Tbsp. fresh minced parsley leaves
- 1 x salt and freshly milled black pepper
Direcciones
- Preheat the oven to gas mark 6 400 degrees F (200 degrees C).
- Youll also need four 11.5cm ramekin dishes well buttered and dusted with flour.
- Cook the potatoes first: they should be washed and well dry then placed on a 1cm bed of cooking salt in a small gratin dish or possibly similar.
- Bake on a high shelf in a warm oven for about an hour.
- While thats cooking make up the white sauce and add in the parsley stalks to it then leave it in a hot place to infuse the flavour of the parsley stalks.
- This would be a good moment to make up the bechamel sauce as well.
- When the potatoes are cooked reduce the heat to gas mark 4 350 degrees (180 degrees C). Using an oven glove to protect your hands peel off the skins and use a spoon to push the hot potato through a sieve into a mixing bowl.
- You are going to need 8 ounce of potato so weigh which amount and return it to the bowl.
- Now for the souffle.
- In a medium sized saucepan heat 50g of butter and cook the onion very gently over a low heat for about 12 min until softened but not browned.
- Now add in the onion to the potato along with the bechamel sauce and the egg yolks and mix all these together thoroughly seasoning well.
- Next in a roomy grease free bowl whisk the egg whites until stiff and fold these gradually and carefully into the potato mix.
- Place the ramekin dishes on a baking sheet and spoon the souffle mix into them.
- Then bake them for 15 to 20 min or possibly till well risen and golden on top.
- While the souffles are cooking sieve the parsley sulks out of the white sauce then gently re heat it adding a Tbsp. of cream.
- Stir in the fresh minced parsley at the last minute.
- Serve the souffles with the sauce separately in a jug.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 210g | |
| Recipe makes 4 servings | |
| Calories 282 | |
| Calories from Fat 164 | 58% |
| Total Fat 18.75g | 23% |
| Saturated Fat 8.99g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 341mg | 14% |
| Potassium 549mg | 16% |
| Total Carbs 24.4g | 7% |
| Dietary Fiber 2.7g | 9% |
| Sugars 5.3g | 4% |
| Protein 5.21g | 8% |
